If you enjoy Au Gratin as much as we do, you’ll love this hearty Fall take, with the surprising addition of Kale. If you prefer to bake your Au Gratin, preheat the oven to 350º and follow the same layering steps detailed below, but in a prepared baking dish. Cover the dish with foil and bake for 1 hour. Remove the foil for the last 15 minutes to allow the cheese to crisp up. Crockpot Potatoes Au Gratin By Briel Driscoll Makes 6-8 servings. Ingredients: 6-8 medium Potatoes, sliced 1/4″ thick 1 Onion, sliced thinly 6 oz. Milk (or milk substitute) 2 tbsp. Butter, melted 3-4 cloves Garlic, minced 8 oz. Sharp Cheddar, shredded (or whatever cheese blend you prefer) Salt and Pepper to taste Parsley, to taste 1/2 bunch Kale, stems removed and chopped finely Optional: Sausage or Bacon layered throughout Instructions: Layer Potatoes in crock pot. Once bottom is lined, sprinkle a little Salt, Pepper, Parsley, Onions, Garlic, and Cheese (reserving a good portion for the top layer). Start new layer of Potatoes and repeat until all Potatoes are used. Mix Milk and melted Butter. Pour liquid over top layer of Potatoes and sprinkle remaining Cheese across top. Cook for approximately 3 hours on high or 6 hours on low. (Cooking times will vary slightly depending crock pot.) Right before serving, Stir Kale into potato mixture. *Image courtesy of: http://ohmyveggies.com/wp-content/uploads/2012/12/sweet_potato_and_kale_gratin_on_plate.jpg.
Another delicious selection from Sara Forte’s Sprouted Kitchen: Bowl & Spoon, that beautifully melds some of our favorite fall produce into one colorful and flavorful dish! Roasted Vegetable + Quinoa Bowl Adapted from a recipe by Sara Forte Makes 6 servings. Ingredients: 1 medium Fennel Bulb, halved and sliced into wedges 1 small Onion, sliced into thin wedges 4 Carrots, sliced 1″ thick on a diagonal 2 small Delicata Squash (or other Squash of choice), seeded and sliced into thick half moons 1/2 lb. Brussels Sprouts, halved 3 Tbsp. Extra Virgin Olive Oil (I used a chile infused one for a bit of spice.) 3/4 tsp. Sea Salt fresh ground Pepper 2 tsp. Italian Herb Blend pinch of Cayenne 1 cup Quinoa, rinsed and drained 1 3/4 cup Vegetable Broth few big handfuls of Kale, stems removed and torn into small pieces 2 Tbsp. Extra Virgin Olive Oil 2 Tbsp. red wine vinegar 1/3 cup toasted Pine Nuts (Optional) 1/2 cup crumbled feta cheese, to taste (For vegan version, skip this ingredient.) Microgreens, for garnish Instructions: Preheat the oven to 400º. Prepare all vegetables and collect them on large baking sheet. Drizzle the Olive Oil, Salt, a few pinches of Pepper, Italian Seasoning, and Cayenne. Toss to coat well and spread in a single layer on baking sheet, dividing into two sheets if over-crowded. Bake in the upper third of the oven for 20 minutes. Turn the heat up to 425º and cook another 20 minutes or until edges of vegetables are browned and crisp. While vegetables roast, cook the Quinoa. Put Quinoa and broth in pot. Bring to gentle boil, then down to simmer. Cover and cook for 15 minutes. Fluff with fork, add Kale, and cover with lid to allow Kale to wilt a little. Once Quinoa has cooled, drizzle in Olive Oil, Red Wine Vinegar, and hearty pinch of Salt and Pepper. Toss to coat. Transfer to serving bowl. Top with the roasted vegetables, Pine Nuts, Feta Cheese, and Microgreens. Serve warm or at room temperature. *Image courtesy of: http://www.sproutedkitchen.com/home/2014/10/22/roasted-vegetable-quinoa-bowl.html?rq=delicata%20squ.
I recently came across this recipe in a newer cookbook called The Sprouted Kitchen Bowl and Spoon, and I couldn’t contain my excitement, knowing that squash season was right around the corner. Don’t laugh – I get really excited about my food! Beautiful and simple – the recipe below is my adaptation. that melds together all the colors and flavors of Fall. Maple Spice Delicata, Fennel, & Kale Adapted from a recipe by Sara Forte Makes 4 servings. Ingredients: 3 small Delicata Squash (about 1 – 1.5 lbs. total), skin on, halved and seeded 1 large Fennel Bulb, fronds reserved for garnish 2 tbsp. Extra Virgin Olive Oil, divided 1 Tbsp. Maple Syrup 1 tsp. Whole Grain Mustard 1/2 tsp. Cayenne Pinch of Red Pepper Flakes 1/2 tsp. Cinnamon 1/4 tsp. freshly grated Nutmeg Salt and Pepper to taste 1 bunch Kale, stems removed 3 tbsp. Onion, minced Instructions: Preheat oven to 400º. Position one rack in lower third and one in upper third of oven. Slice Squash into 1″ half moons. Slice Fennel down center. Cut out tough core. Slice into 1/2″ wedges. Spread Squash and Fennel on rimmed baking sheet. Drizzle with 1 tbsp. Olive Oil, Maple Syrup, Mustard, Cayenne, Red Pepper Flakes, Cinnamon, Nutmeg, and a few generous pinches of Salt and Pepper. Toss gently until evenly coated, adding another drizzle of Oil or Maple Syrup if mixture seems too dry. Roast on upper rack for 30-45 minutes or until Squash is tender and caramelized, tossing vegetables halfway through. While Squash cooks, rip Kale into large chunks and spread on second baking sheet. Drizzle with remaining Olive Oil, Salt and Pepper. At 30 minute mark, move Squash to lower rack and place Kale on top rack. Bake for 10 minutes until edges are crisp. Add minced Onion and gently toss all ingredients together. Serve warm. *Image courtesy of: http://www.sproutedkitchen.com/home/2013/2/6/maple-spice-delicata-fennel-kale-bowl.html.
“Curry Stew” can be made to fit your tastes by adding or removing vegetables to give it the flavor you want. This recipe will complement just about any veggie! Curry Stew By Bob Cat Ingredients: Potatoes Olive Oil Garlic, minced Ginger, minced Onions, diced Tomatoes, diced Carrots, sliced Peppers, diced Cabbage, shredded Kale, torn into small chunks Jalapeños, diced Curry Powder Cumin Turmeric Herbs of Choice Salt and Pepper to taste Instructions: Boil Potatoes in a large pot until fork tender. Drain and cut up into large cubes. Heat Olive Oil in stock pot. Sauté Garlic and Onions until translucent. Add Ginger, Tomatoes, Carrots, Peppers, Cabbage, Kale, Jalapeños, and Potatoes. Season with Curry Powder, Cumin, Turmeric, Herbs, Salt and Pepper. Bring to a boil, then reduce heat to simmer. Cook until vegetables are tender. *Image courtesy of: https://eatingrules.com/curried-vegetable-stew/.
First it was squash…then tomatoes…and now, we’re heading straight into beet season. In anticipation, one of our wonderful, former farm chefs sent us this delectable recipe for Beet Burgers. My mouth is watering just looking at the picture! Enjoy! Beet Burgers By Briel Driscoll Makes 4 servings. Ingredients: 1 Onion, diced 1 bunch Kale or 1 bag Arugula or Spinach, chopped 1 cup of cooked Grains, such as Brown Rice, Quinoa, Millet, etc. (This is a great way to use up any leftover grains you have hanging around.) 1 bunch raw Beets, shredded 1 (15 oz.) can Beans of Choice 1/3 cup Corn Flour 1 tbsp. Olive OIl 2 tsp. Cumin 1 dash Cayenne Pepper Salt and Pepper to taste 1 Tomato, sliced (optional) Instructions: Sauté Onions for 5 minutes in olive oil until translucent. Add chopped Greens, and cook 3 more minutes until Greens reduce. Add Grains, Cumin, Cayenne, Salt, and Pepper to taste, and sauté for a few more minutes. Add sautéed mixture to large bowl with rest of ingredients, and smash with hands until evenly combined and desired consistency is reached. If there is too much moisture, add more Corn Flour. Form mixture into desired burger patty sizes. Grill or cook in pan until each side is browned. Enjoy with a slice of Tomato, and serve burger-style!